Cucumber with Black-Eyed Peas

  • Serves

    serves 6



This is one of the simplest recipes in Author Maya Kaimal's Aunty Kamala's repertoire, and it uses coconut three ways. See In the Kerala Kitchen, for information on Indian ingredients.


  • 1 cucumber, peeled, seeded, quartered lengthwise, and cut crosswise into 1⁄8" slices
  • 3⁄4 cups fresh "second milk" coconut milk or 1⁄4 cup canned unsweetened coconut milk diluted with 1⁄2 cup water (see Coaxing the Coconut)
  • 2 fresh hot green chiles (serrano or thai), split lengthwise just up to the stem
  • 15 curry leaves
  • 1⁄2 tsp. salt
  • 2⁄3 cups cooked black-eyed peas
  • 1⁄4 cups fresh "first milk" coconut milk or ¼ cup canned unsweetened coconut milk (see Coaxing the Coconut)
  • 2 tsp. coconut oil


Step 1

Put cucumbers, "second milk" coconut milk, chiles, curry leaves, and salt in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, add black-eyed peas, and simmer until cucumbers are soft and translucent, about 5 minutes.

Step 2

Add "first milk" coconut milk to the cucumber and peas, and bring just to a simmer, then remove from heat. Stir in coconut oil, and add salt to taste. Serve warm.

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